What does this have to do with writing? Nothing, except you need your strength in order to create. Also, nurse Rebecca asked for this recipe while I chowed down on my night shift. This is my first vegetarian main dish, from Anne Lindsay’s Lighthearted Everyday Cooking.
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 stalks celery, sliced
- 1 (19 ounce) can kidney beans, drained and rinsed*
- 1 (19 ounce) can lentils, drained and rinsed*
- 1 (19 ounce) can tomatoes, drained*
- 1/2 teaspoon dried rosemary or dried thyme
- pepper, to taste
- 1 1/2 cups shredded low-fat cheddar cheese or shredded part-skim mozzarella cheese
In an oven proof skillet, heat oil over medium heat and cook the onion and celery until the onion is softened.
Add the beans, lentils, tomatoes and seasonings.
Break up the tomatoes.
Bring the mixture to a simmer.
Sprinkle on the cheese.
Broil until the cheese has melted.
I just sprinkle the cheese on to each individual. The heat melts the cheese and you can add as much or as little as you like.
I also usually serve on a bed of rice, to make it filling and make the casserole last longer, and I add curry powder.
I often don’t have celery, so I’ll put in whatever durable veggie I’ve got. Tasty, stick-to-your-ribs, real winter food.
*Did you know they use BPA (bisphenol-A) in cans? Sad but true, so I had my mother buy Eden organic kidney beans. I use regular dried lentils. They’re so small, they cook fast. And tomatoes, I cut up real tomatoes, which makes it less speedy but more healthy. Once I used grape tomatoes instead. Also works, just fork ’em/smash ’em before you eat them so you don’t end up with a searing tomato mouth bomb.